Lentils & goat’s cheese with caramelised walnuts

Lentils & goat’s cheese with caramelised walnuts

At the table

Laura Edwards

It’s not very often you meet a young person such as Kepa, an enthusiastic chap in his early twenties, who is already producing the most amazing goat’s cheese. I met him at his farm in Amorebieta-Etxano, where the views were something to behold.

This is a really nice, simple salad I made using Kepa’s fantastic cheese with plenty of carrots, onions, celery, garlic and some tomatoes. The caramelised walnuts are great as an aperitif with your beer – just add some flakes of salt and they are ready.


Quantity Ingredient
olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1 garlic clove, crushed
1 bay leaf
few sprigs oregano
300g spanish pardina lentils
600ml fresh vegetable stock
2 ripe vine tomatoes, skins removed and chopped
75g caster sugar
handful walnuts
100g soft goat’s cheese


  1. Heat a little oil in a deep pan and gently fry the onion, carrot and celery for 15 minutes until really tender. Add the garlic and fry for a minute more, then add the bay leaf, oregano and lentils. Pour in the stock and add the tomatoes. Bring to the boil, then cover and simmer for 30–35 minutes until the lentils are starting to break down and make a lovely thick sauce.
  2. Meanwhile, put the sugar in a pan with 2 tablespoons of water and dissolve over a low heat. Bring to the boil and cook for 4–5 minutes until you have a golden caramel, then add the walnuts and mix together to coat.
  3. Tip the walnuts onto a baking sheet lined with greased baking paper and leave to cool.
  4. Spoon the lentils into four warmed bowls, add a scoop of goat’s cheese to each bowl, then top with the caramelised walnuts.
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